"Cris Cusac | Crafted Pour"

"I started bartending in 2007 when I turned 21. I worked for a small chain that no longer exists named Rio Rio. Brazilian restaurant that was known for its caipirinha. I then found myself at Kabuki Japanese restaurant where I learned sake and soju drinks under Master Sake Sommelier Yuji Matsumoto. During my entire experience, you might have seen me at a party behind the bar. I most recently took up the mantle of bartending at the American Legion in Santa Ana. After which I realized I wanted more knowledge on bartending and bar building practice, so I joined the USBG. I am currently a proud member in good standing with the Orange County USBG.", "", "Cris Cusac",

Ingredients

Cris Cusac By , May 8, 2009 I started bartending in 2007 when I turned 21. I worked for a small chain that no longer exists named Rio Rio. Brazilian restaurant that was known for its caipirinha. I then found myself at Kabuki Japanese restaurant where I learned sake and soju drinks under Master Sake Sommelier Yuji Matsumoto. During my entire experience, you might have seen me at a party behind the bar. I most recently took up the mantle of bartending at the American Legion in Santa Ana. After which I realized I wanted more knowledge on bartending and bar building practice, so I joined the USBG. I am currently a proud member in good standing with the Orange County USBG. I started bartending in 2007 when I turned 21. I worked for a small chain that no longer exists named Rio Rio. Brazilian restaurant that was known for its caipirinha. I then found myself at Kabuki Japanese restaurant where I learned sake and soju drinks under Master Sake Sommelier Yuji Matsumoto. During my entire experience, you might have seen me at a party behind the bar. I most recently took up the mantle of bartending at the American Legion in Santa Ana. After which I realized I wanted more knowledge on bartending and bar building practice, so I joined the USBG. I am currently a proud member in good standing with the Orange County USBG.